Level 2 Food Safety & Hygiene for Manufacturing (Including City and Guilds Accredited Certificate) |

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Level 2 Food Safety & Hygiene for Manufacturing (Including City and Guilds Accredited Certificate)

Overview 
EU Regulation 852/2004 Hygiene for Foodstuffs requires Food Businesses to make sure that any staff who handle food are supervised, instructed and trained in Food Hygiene in a way that is appropriate to the work they do.

This module is a self-study course (formerly known as Foundation or Basic Food Hygiene) and maps Industry Standards in Food Safety and Hygiene as published by Improve Ltd, the Sector Skills Council for the Food and Drink Manufacturing Industry in the UK. This course will benefit anyone working in food processing, manufacturing, food assembly, packing and food storage. It allows every manufacturing business, regardless of size, to provide all staff with first class training at a fraction of the cost and disruption of classroom based training.

This course is accredited by City & Guilds
·    Virtual College are a City and Guilds Accredited centre
·    City and Guilds have accredited our L2 Food Safety and Hygiene certificates
·    Our price includes a City and Guilds Accredited Certificate
·    City and Guilds approved quality assurance of our online delivery processes and learner support systems
·    Quality City & Guilds Accredited Certificate carrying authorisation seal

Upon completion of this online training material learners will sit an online test and on successful completion, will receive a City & Guilds Accredited Level 2 Certificate in Food Safety and Hygiene meeting the legal training required, which must then be applied to work situations.

The training and test usually take between 2 to 3 hours to complete (depending on learning speed), which is equivalent to 6 hours face-to-face group training. Learners are required to achieve a 75% pass mark  and may re-sit the test at no extra cost, having revisited the training material.

Produced by Virtual College in association with Food Safety experts "Food Dialog" a registered Training Centre with the Royal Society for Public Health (RSPH) we have made every effort to make the training friendly, understandable and as down to earth as possible.

On completion of this course learners should understand:
·    Why food hygiene and safety is important
·    Their personal and legal responsibilities
·    The impact of food borne illness
·    How food becomes contaminated
·    How to prevent contamination through good hygiene practices
·    How to control contamination through safe temperatures and storage
·    How to control food safety hazards at critical control points using a HACCP based Food Safety Management System

Lesson Plan
Upon completion of this module learners will have an understanding of a wide range of key food safety issues, including the three main types of food safety hazard, their sources and methods of control. Learners will know the correct temperatures needed for storage and food handling activities from raw material and goods inwards through manufacturing, packing and distribution to customers, and be aware of common food pests and how to control them, along with the principles of cleaning and disinfection and how these apply to the workplace.

The sections covered include:

  • Learning Objectives and an introduction to Food Safety and Hygiene – Food Safety and Hygiene are terms commonly used, here we will look at how they relate to food that has been processed or manufactured.
  • Impact of Food-Borne Illness – looking at what food-borne illnesses are and how they affect us.
  • Understanding Food Law – food often has a long journey from growing, harvesting, delivery, preparation through to being eaten. As a result there are many opportunities for it to become contaminated. In this section we look at legislation in place that relates to food hygiene and safety.

·         Food Safety Hazards and Contamination – exploring food safety hazards and how they arise and consider how they can be prevented and controlled.
·         Food Preservation, Storage and Temperature Control - how to manufacture and preserve food, including appropriate storage and temperature   controls.
·         Personal Hygiene – this section looks at why personal hygiene is so important when working with food – covering hand washing, health, first aid. protective clothing and appearance.
·         Hygienic Premises and Equipment – this section looks at good housekeeping and the part premises and equipment design play in maintaining clean, pest-free conditions.
·         Hazards Analysis and Critical Control Point (HACCP) - it is a requirement of regulations that all businesses implement and maintain a documented Food Safety Management system based on HACCP. This section looks at what this involves.

Accreditation
The content of this course has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelinesThis course is Accredited by City & Guilds.

Note, this course is an accredited training programme, should you require a full qualification you will be required to undertake an additional assessment by visiting an accredited test centre at an additional cost.

Certification
When you have successfully completed your course and attained the 75% required test pass, you will receive a City & Guilds Accredited Certificate. Our Certificates are of extremely high quality and carry an authorisation seal. The certificate should be displayed to show appropriate training has taken place.

Duration
Approximately 2-3 hours to complete (depending on learning speed). As an e-learning module you can complete this training in convenient stages and revisit whenever you wish. The system will record your progress throughout.

Target Audience
This Food Safety and Hygiene for Manufacturing module is aimed at anyone working in a manufacturing or processing environment, small or large, which could include food factories, meat cutting plants, dry goods and vegetable packing, dairies, breweries and bottling plants.

 

 
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